Advanced Hydrocolloids and Vita-Prep Techniques - 3/11

March 11, 2014 6:00 PM - 10:00 PM

Institute of Culinary Education

The imaginative dishes continue with this advanced hydrocolloids class, recommended for those who have completed the introduction class, with Chef-Instructor Chris Gesualdi. Students will use Vita-Prep mixers to create modernist dishes with gellan, agar agar and pectin, as seen in some of the world's most renowned and innovative kitchens. General Public $85; Students & Alumni $30